Tasting Kombucha

Kaki!  I’ve jumped the hippie shark: I’m digging kombucha.

Kombucha has been in the food vernacular here for years, and I keep hearing more and more about how good fermented foods are for your health.  But I honestly hadn’t even tasted it until recently.  So when I met some friends for lunch at Whole Foods last week, on a whim a bottle of ginger kombucha made it into my cart.

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And it was good!  Here are my tasting notes:

  • The cap released quite a bit of gas when opened, but it wasn’t aggressively carbonated, just pleasantly so.
  • The liquid itself was a little cloudy, but in a uniform way, which helped lower the “there are living organisms in this” weirdness.
  • Since it was a ginger-flavored variety, it definitely had a gingery smell and taste.  Reminded me of ginger beer.
  • The biggest surprise for me was the vague vinegar scent and flavor!  It reminded me of the shrubs that have been on so many cocktail menus in recent years.

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If you haven’t already, I definitely recommend you try some kombucha, Kaki.  I enjoyed it so much, I saved some of the bottle to try making my own!  Turns out it’s pretty darn easy to use raw, store-bought kombucha to make more at home.  I’ve been following the method described here.  The process is working great so far; the “Let’s grow some good bacteria!” of it all reminds me of making yogurt!

It’ll be a few more weeks until my first batch is finished, I’ll be sure to give an update then.

Have a great week, Kaki,

Caitlin

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